When it comes to adding crunch, these tangy pickles put shredded lettuce to shame.
D.I.Y. Dill Pickles
When it comes to adding crunch, tangy dill pickles put shredded lettuce to shame.
Yield: makes two 1-quart jars
- 1 1⁄2 lb. pickling cucumbers, cut into spears
- 6 sprigs fresh dill
- 1 small yellow onion, thinly sliced
- 3 cups white vinegar
- 3 tbsp. sugar
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 1 tbsp. mustard seeds
- Into two sterilized 1-qt. glass jars, tightly pack cucumber spears, dill, and sliced onion. In a 1-qt. saucepan, bring vinegar, sugar, spices, and 1⁄2 cup water to a boil; pour over vegetables and cover with lids. Let sit 24 hours.